Cream the butter, brown sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment on medium speed until very creamy and light in color--about 8 minutes. Add the eggs, one at a time, beating until incorporated. Then scrape down the bowl once all eggs are in and beat again for about 4 minutes on medium speed. Add the vanilla, beat to incorporate.

In three additions, add the dry ingredients, alternating with the red wine, beating just to combine. At the end, scrape down the bowl and beat once more until everything is just combined. Pour the batter evenly into the three pans and bake for about 30 minutes, until a toothpick comes out clean. Don't overbake as these cakes are so delectably moist!

For the frosting, melt the chocolate in a double boiler, then let cool to room temperature. Meanwhile, cream the butter in your stand mixer until very light and fluffy, at least 5 minutes on medium-high. Add the room temperature chocolate and beat to incorporate. Finally, add the salt, spices and mascarpone. Beat well, incorporating fully and scraping down the bowl at least once.

Frost the cake as you normally would, adding about a 1/2 cup of frosting between each layer and providing a generous amount on the top and outside. The cake will keep for 1-2 days, covered.